Tomato-Herb Pot Roast

Preheat oven to 325°F. Trim fat from meat. Season meat with salt and 1/4 teaspoon black pepper. In a 6-quart Dutch oven brown roast on all sides in 1 tablespoon hot oil over medium-high heat. Transfer to a plate.

Add onion and three cloves garlic to Dutch oven. Cook and stir for 3 minutes. Stir in tomato sauce, tomato paste, wine, the 1/4 cup parsley, olives, and anchovy fillets. Return roast to Dutch oven. Bring to boiling. Bake, covered, for 2 1/2 hours or until meat is tender.

Transfer meat to a platter; cover to keep warm. Bring liquid in Dutch oven to boiling. Reduce heat. Simmer, uncovered, for 10 to 15 minutes or until slightly thickened.

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the remaining one clove garlic. Cook and stir for 30 seconds. Add beans; cook and stir for 2 to 3 minutes or until heated through.

Transfer beans to platter with beef. Sprinkle with cracked black pepper, Parmesan cheese, and additional parsley. Serve with sauce.